Quiche with Sausage Gravy is a delightful twist on a classic dish that brings together the comforting flavors of breakfast sausage, creamy eggs, and the richness of homemade sausage gravy. This recipe elevates the traditional quiche by incorporating a hearty sausage mixture not only into the quiche itself but also as a topping in the form of a luscious gravy, creating a dish that’s both indulgent and satisfying.

What sets this quiche apart is the perfect balance of textures and flavors. The flaky pie crust provides a delicate base, while the creamy egg mixture, enriched with sour cream and heavy whipping cream, adds a smooth and velvety texture. The addition of a well-seasoned sausage and Vidalia onion mixture brings a savory depth, ensuring each bite is packed with flavor. The crowning glory is the sausage gravy, which is generously poured over each slice, adding an extra layer of richness and transforming this quiche into a true comfort food experience.

Key ingredients like fresh eggs, ground breakfast sausage, and Vidalia onions not only contribute to the dish’s hearty nature but also enhance its overall flavor profile. Whether you’re serving it for breakfast, brunch, or even dinner, this quiche with sausage gravy is sure to become a family favorite, offering a delightful blend of familiar tastes with a unique twist.

Ingredients Breakdown

Main Ingredients:

Canola Oil: Used as the base for sautéing the onions and cooking the sausage, canola oil is a neutral-flavored oil that withstands high heat well, making it ideal for this recipe. It ensures the ingredients cook evenly without imparting any unwanted flavors.
Vidalia Onion: Known for its sweetness, the Vidalia onion adds a subtle yet distinctive flavor to the quiche. Its mild taste pairs beautifully with the savory sausage, contributing to a well-rounded flavor profile.

Ground Breakfast Sausage (or Raw Breakfast Sausage Patties): The star of the dish, breakfast sausage brings a rich, savory, and slightly spicy flavor that anchors the quiche. Whether you use pre-ground sausage or break up raw patties, this ingredient is essential for creating the dish’s hearty foundation.

Quiche Ingredients:

Pie Crust Dough (Option to Use Deep Dish Frozen Pie Shell): The pie crust serves as the vessel for the quiche, providing a flaky and buttery base. Using a deep dish crust ensures there’s enough room for the generous filling.
Eggs: Eggs are the primary binding agent in the quiche, creating a custard-like texture when combined with the other ingredients. They provide structure and richness to the dish.

Sour Cream: Sour cream adds a tangy note to the quiche, balancing the richness of the eggs and cream. It also contributes to a creamy, smooth texture.
Heavy Whipping Cream: This ingredient adds luxurious richness to the quiche, making the custard filling incredibly creamy and indulgent.
Salt and Fresh Cracked Black Pepper: Essential for seasoning, these ingredients enhance the flavors of the quiche without overpowering them.

Sausage and Onion Mixture (2/3 of it): This mixture is folded into the egg custard, infusing every bite of the quiche with the savory goodness of sausage and sweet onions.

Sausage Gravy Ingredients:

Remaining 1/3 of the Sausage and Onion Mixture: This portion of the cooked sausage and onion mixture is reserved for the gravy, ensuring the quiche is topped with the same delicious flavors found within it.
All-Purpose Flour: Flour is used to create a roux, which thickens the sausage gravy and gives it a smooth consistency.

Whole Milk: Whole milk adds richness and body to the gravy, making it creamy and satisfying.
Salt and Fresh Cracked Black Pepper: These seasonings are added to taste, ensuring the gravy is well-flavored and complements the quiche perfectly.

Ingredient Substitutions:

Pie Crust: If you prefer, you can use a gluten-free pie crust, a store-bought pastry, or even a puff pastry for a lighter, flakier texture.

Vidalia Onion: If Vidalia onions are unavailable, you can substitute with yellow or white onions, though they may be slightly less sweet.
Sour Cream: Greek yogurt or crème fraîche can be used in place of sour cream for a different tanginess or creaminess.
Heavy Cream: Half-and-half or a mixture of milk and butter can be used as a lighter alternative to heavy cream.

Why These Ingredients Work Together:

The combination of these ingredients creates a rich, hearty dish that is both flavorful and satisfying. The creamy custard made from eggs, sour cream, and heavy whipping cream contrasts beautifully with the savory sausage and sweet onions, while the flaky pie crust adds texture. The sausage gravy ties everything together, adding an extra layer of indulgence. The balance of creaminess from the custard and gravy, spice from the sausage, and the savory notes from the onions and seasonings make this quiche a comforting and delicious meal that’s perfect for any time of day.

Step-by-Step Cooking Instructions

Preparing the Sausage and Onion Mixture

Sautéing the Onions:
- Begin by heating a large skillet over medium heat and adding 2 tablespoons of canola oil.
- Once the oil is hot, add the finely diced Vidalia onion to the skillet.
- Sauté the onions, stirring occasionally, until they become soft and translucent. This typically takes about 5-7 minutes.
- Sautéing the onions first allows them to release their natural sugars, which enhances their sweetness and provides a flavorful base for the sausage.

Cooking the Sausage:
- After the onions are translucent, add the ground breakfast sausage to the skillet.
- Break apart the sausage using a wooden spoon or spatula as it cooks, ensuring that it crumbles into small, even pieces.
- Continue cooking the sausage, stirring frequently, until it is browned and fully cooked through. This should take an additional 7-10 minutes.
- It’s important to cook the sausage thoroughly to render the fat and develop a rich, savory flavor.
Why Cook Together:
- Cooking the onions and sausage together allows the flavors to meld, creating a more complex and delicious mixture. The fat from the sausage also helps to further caramelize the onions, adding depth to the overall flavor of the quiche.
Setting Aside Portions:
- Once the sausage and onion mixture is cooked, divide it into two portions: reserve 2/3 of the mixture for the quiche filling and set aside the remaining 1/3 for the sausage gravy.

Making the Quiche

Preparing the Pie Crust:

Greasing the Pie Pan:
- Preheat your oven to 350°F (175°C).
- Lightly grease a deep dish pie pan with butter or non-stick cooking spray to prevent the crust from sticking.
- Gently fit the pie crust dough into the pie pan, pressing it down into the corners and along the sides.
Importance of a Deep Dish Pan:
- Using a deep dish pie pan is crucial for this recipe because it accommodates the generous filling without overflowing. A regular pie pan may not be deep enough, leading to spillage during baking.

Mixing the Egg Mixture:

Whisking the Ingredients:
- In a large mixing bowl, crack 6 eggs and whisk them until they are well beaten.
- Add 1/2 cup of sour cream and 1/2 cup of heavy whipping cream to the eggs, and whisk until the mixture is smooth and creamy.
- Season the egg mixture with a pinch of salt and fresh cracked black pepper to taste.
Incorporating the Sausage Mixture:
- Gently fold 2/3 of the cooked sausage and onion mixture into the egg mixture. Stir until the sausage is evenly distributed throughout the egg custard.

Assembling the Quiche:

Pouring the Mixture:
- Pour the egg and sausage mixture into the prepared pie crust. Use a spatula to ensure the mixture is spread evenly within the crust.
- Make sure the sausage is evenly distributed to ensure consistent flavor in every bite.

Tips for Baking:
- Place the pie pan on a baking sheet to catch any potential spills and make it easier to handle.
- Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is lightly browned.
- To check if the quiche is done, insert a toothpick or knife into the center—it should come out clean. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.

Baking the Quiche:

Baking Times and Temperature:
- The quiche should be baked at 350°F (175°C) for 40-45 minutes.
- Expect the quiche to puff up slightly as it bakes. The edges should be firm, and the center should be set but still slightly jiggly, as it will continue to firm up as it cools.
What to Expect:
- As the quiche bakes, it will develop a golden-brown crust around the edges and on top.
- Once baked, allow the quiche to cool for a few minutes before slicing to help it set and make cutting easier.

5. Making the Sausage Gravy

Reheating the Remaining Sausage Mixture:

Reheating the Sausage:
- Place the skillet with the reserved 1/3 sausage and onion mixture back on the stove over medium heat.
- Reheating the sausage before adding the flour ensures that the fat is hot, which is essential for making a smooth roux.

Creating the Roux:

What is a Roux:
- A roux is a mixture of fat and flour that serves as the base for thickening sauces and gravies.
- In this case, the fat from the sausage will combine with the flour to create a roux that will thicken the gravy.
Coating the Sausage:
- Sprinkle 1/4 cup of all-purpose flour over the sausage mixture.
- Stir the mixture constantly, ensuring that all of the sausage is evenly coated with the flour. Cook for 2-3 minutes, allowing the flour to cook slightly and eliminate any raw taste.

Adding Milk and Thickening the Gravy:

Gradually Adding Milk:
- Slowly pour in 2 cups of whole milk while stirring continuously. This gradual addition prevents lumps from forming in the gravy.
- Continue stirring as the gravy begins to thicken, ensuring a smooth consistency.
Achieving Perfect Consistency:
- Keep cooking the gravy over medium heat, stirring constantly, until it reaches your desired thickness. The gravy should be thick enough to coat the back of a spoon.
- If the gravy becomes too thick, you can thin it out by adding a little more milk until it reaches the desired consistency.
Seasoning the Gravy:
- Season the gravy with salt and fresh cracked black pepper to taste. Adjust the seasoning based on your preference, ensuring it complements the flavors of the quiche.

6. Serving the Quiche with Sausage Gravy

Plating the Quiche:

Slicing the Quiche:
- Allow the quiche to cool for a few minutes before slicing to help it set.
- Use a sharp knife to cut the quiche into even slices, being careful not to disturb the filling.

Presentation Tips:
- Serve the quiche slices on individual plates, making sure each slice retains its shape.
- For a more elegant presentation, consider garnishing the plate with a sprig of fresh herbs.

Adding the Gravy:

Topping with Gravy:
- Generously spoon the sausage gravy over each slice of quiche, ensuring that it’s well-covered.
- For an even richer experience, serve the gravy on the side, allowing guests to add as much as they like.

Garnish and Serving Suggestions:

Optional Garnishes:
- Add a sprinkle of fresh parsley, chives, or a little shredded cheese on top of the gravy for added flavor and color.
Side Dish Recommendations:
- Serve the quiche with a light side salad or roasted vegetables to balance the richness of the dish. A simple green salad with a tangy vinaigrette works particularly well to cut through the richness of the quiche and gravy.

FAQs Section

1. Can I make this quiche ahead of time?

Yes, you can make this quiche ahead of time, making it a convenient option for busy mornings or hosting brunch. To prepare in advance, follow the recipe through the baking step, then allow the quiche to cool completely. Once cooled, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 2 days. To reheat, place the quiche in a preheated 350°F oven for about 15-20 minutes, or until warmed through. For best results, cover the quiche with foil during reheating to prevent the crust from over-browning.

2. What’s the best way to store leftover sausage gravy?

Leftover sausage gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the gravy in a saucepan over medium heat, stirring frequently. If the gravy has thickened too much, add a splash of milk or water to reach your desired consistency. Heat until the gravy is warmed through and smooth. You can also reheat it in the microwave in short intervals, stirring in between to ensure even heating.

3. Can I use a different type of meat in this quiche?

Absolutely! This quiche recipe is versatile and works well with a variety of meats. Alternatives like crispy bacon, diced ham, or turkey sausage can be used in place of the breakfast sausage. Each option will bring a different flavor profile, allowing you to customize the quiche to your taste preferences.

4. Is there a gluten-free option for this quiche?

Yes, you can easily make this quiche gluten-free. Use a gluten-free pie crust, which is available at most grocery stores, or make your own using gluten-free flour. Additionally, ensure that the sausage and all other ingredients are gluten-free, and use a gluten-free flour blend when making the sausage gravy.

5. How can I make this quiche lighter/healthier?

To make a lighter version of this quiche, consider using light cream or half-and-half in place of heavy whipping cream. You can also substitute low-fat sour cream for the regular sour cream. For a lower-calorie option, use turkey sausage instead of pork sausage, and opt for a reduced-fat pie crust or make a crustless quiche to eliminate the calories from the crust entirely. These adjustments will help reduce the overall fat and calorie content while still delivering great flavor.